Culinary Arts Program Student Handbook

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Culinary Arts Program Student Handbook"

Transcription

1 Culinary Arts Program Student Handbook

2 Table of Contents Introduction 3 Student Records 4 About the Program 5 Prerequisites and Co requisites 7 Attendance Regulations 7 Grades, Make ups & Incomplete grades 8 Food Safety 9 Professionalism 9 Personal Hygiene & Uniforms 10 Practicum 10 Lab Supplies 11 Student Health Service & Liability Fees 12 Required Immunizations 12 Practicum Documents 12 2

3 INTRODUCTION This handbook is a procedural manual for culinary arts students admitted and enrolled in the Culinary Arts Program (CAP). The student is responsible for reading, understanding, and complying with the CAP Student Handbook. Revisions are based on procedural changes and new requirements from the Laredo Community College Board of Trustees, Accreditation Organizations, Federal, State, and Local Agencies. Students will be notified of such revisions and are responsible to remain current with changes or revisions to this handbook. The handbook provides information regarding student s conduct, procedures, and general practices within the program. The CAP student is expected to abide by the procedures and guidelines outlined in this handbook, the Laredo Community College Catalog, and the Laredo Community College Student Handbook. The administration, faculty and staff of Laredo Community College s Culinary Arts Program are dedicated to assisting students to achieve academic and employment success in their chosen career fields. The processes do not take place in the classroom alone, but require a coordination of academic and administrative support services. 3

4 STUDENT RECORDS In accordance with the Family Educational Rights and Privacy Act (FERPA) Law, information regarding a student s academic records cannot be released without the student s participation and/or consent. Only information considered Public Information is available to outside sources under certain circumstances. Students will be required to have their picture identification available when requesting information. EQUAL OPPORTUNITY POLICY In compliance with Title VI of the Civil Rights Act of 1964, Executive Order and Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Laredo Community College is open to all persons regardless of race, color, religion, sex, age, marital status, disability, or national origin who are otherwise eligible for admission as students. Laredo Community College is an Equal Opportunity Employer, and no applicant or employee will be discriminated against because of race, color, religion, sex, age, marital status, disability, or national origin. This institution will not enter knowingly into any contractual agreements for services or supplies with any firm failing to follow fair employment practices. 4

5 ABOUT THE PROGRAM The Culinary Arts Program is designed to teach students the general knowledge and specific skills necessary to grow into positions of influence in the food service and hospitality industry. Culinary and hospitality education requires that the achievement and application of professional knowledge be accompanied by necessary sets of skills and professional attitudes. This program requires that all students safely and effectively meet certain functions and standards that are essential for successful completion of all phases of the program. To participate in and successfully complete the program each student must comply with the following: 1. Have the ability to sufficiently perform kitchen laboratory skills, practicum, dining room, and classroom activities and procedures. Examples of relevant activities include, but are not limited to: a. lift and transport food that may be hot, and other culinary or baking product, equipment, small wares, and utensils b. lift and transport trays with plated foods, small wares, and other items, and serve and clear tables where guests are seated c. safely pour and serve liquids and beverages, including hot liquids d. safely handle hot foods or other items coming out of a heat source e. safely use knives for food preparation and other commercial cooking, baking, or serving utensils f. perform repetitive motion skills required in the kitchen and food industry, such as whisking, or dicing g. follow and maintain the National Restaurant Association s Serve Safe sanitation standards for safe food handling 5

6 h. safely and effectively operate standard commercial cooking and foodservice equipment i. participate and/or work in an environment where commercial microwaves and convection ovens are being used continuously j. test and evaluate food and beverage products k. produce food products within the time designated by a course objective within a class or for a hands on cooking or baking practical l. handle and cook different varieties of fish, seafood, beef, pork, chicken, or other such meats; vegetables; and fruit products m. handle and bake/cook with different flours including all grains, as well as chocolate, fruits, and nuts 2. The student must be able to attend and actively participate in all classroom courses. 3. The student must be able to attend and actively participate in production kitchen classes, instructional kitchen classes, and/or laboratory classes or practicum as required. 4. The student must be able to communicate effectively and professionally when interacting with peers, faculty, staff, other college personnel, guests, and employers. Examples of relevant communication activity include, but are not limited to: a. use of effective verbal and/or non verbal communication skills b. effective utilization of the English language 6

7 5. The student must be able to sufficiently meet and perform all course objectives that are essential to all classroom, laboratory, dining room, practicum, and kitchen courses. 6. The student must be able to sufficiently maintain the safety and well being of fellow students without posing a safety threat to you or others in all environments on or off campus. PREREQUISITES/CO REQUISITES Students must meet or exceed the basic skills requirements to register for the CAP courses. Because of the unique nature of the curriculum, there are some courses that must be passed before you will be permitted to take the next course. These courses must be taken in sequence or may have to be taken concurrently with others. If a course with a co requisite is dropped, the concurrent courses must be dropped as well. These prerequisites and co requisites are set by the program, approved by the Curriculum Committee and enforced by the Enrollment Office. If there are questions, please contact a representative of the Student Success Center for further clarification. ATTENDANCE REGULATIONS Attendance will be taken up until the official census date, which is the first 11 class days during the fall and spring semester, and for the first three days during the summer sessions. Students who attend at least one day of class leading up to the census date will be officially enrolled in the course, and faculty members will drop any students who have not attended at least one class day. Once the official census date for the semester or session has passed, no formal attendance will be required except for programs where the respective accreditation agency requires attendance records. 7

8 Students who do not intend to remain enrolled after attending at least one class day must initiate a drop request from any or all classes by submitting a drop slip to the Enrollment and Registration Center. Responsibility for class attendance rests with the student. Regular and punctual attendance is expected. GRADES Students must maintain a C in all Culinary Arts courses in order to meet the minimum standard for satisfactory scholastic progress. MAKE UPS Students absent from a kitchen lab will only be allowed to make up that day s assignment if the absence is due to extenuating circumstances. Make up work will only be allowed for the lecture component of the course. INCOMPLETE GRADE A grade of I (Incomplete) will be granted only in extraordinary circumstance such as verifiable serious illness or death in the immediate family. Departments may stipulate additional criteria with approval of the Vice President for Instruction. When the I grade is reported to the Office of the Registrar, the instructor must sign a form indicating the work which must be completed by the student. Students have a maximum of four (4) months to complete the work. Once completed within the specified time, the instructor will prepare the appropriate paperwork to change the I grade to the appropriate grade earned. The student s grade point average within the specified time the I grade will remain on the student s transcript and is computed as an F grade. 8

9 FOOD SAFETY This program has comprehensive food safety and sanitation instruction. Students are responsible for food safety and food preparation area sanitation. As an integral part of the students learning experience, the students are expected to abide by the guidelines set forth in each food production area. You are expected to taste food in kitchens using tasting spoons. PROFESSIONALISM As professionals, we are constantly working to enhance the status of the hospitality industry. Students, faculty, staff, and alumni all share a common pride in their work, workplace, and appearance. We have all chosen the hospitality industry as our vocation. It is a respected profession. It takes many years of hard work, training, dedication, and tenacity to become a leader in this industry, but it takes only a few moments to dress, act, and think like a professional. The following standards of conduct are expected of anyone who aspires to be regarded as a professional in the hospitality industry. Professionals: refrain from abusive and foul language speak and act without prejudice to race, color, creed, religion, age, gender disability, ethnicity, veteran status, marital status, or sexual orientation demonstrate and adhere to ethical business practices, with due respect for customers and colleagues treat all equipment and property with respect as if personal property are polite and courteous to all visitors, peers, and colleagues work with a positive attitude dedicate themselves to learning stay open minded to the opinions of others share knowledge with others 9

10 PERSONAL HYGEINE Every professional in the culinary field should be aware of the necessity to maintain the highest standards of personal hygiene and to present a businesslike appearance at all times. In the first semester you will register in the Safety and Sanitation course where you will learn all the requirements about personal hygiene and food contamination. UNIFORMS The professional chef s uniform represents a long and proud tradition. Upon you purchasing the uniform you are expected to wear it with pride and ensure it is neat and clean at the start of each class. Sitting on the floor, the ground, or the stairs in your uniform is not acceptable. The maintenance of your appearance is a professional matter; therefore, you are responsible for laundering and ironing your uniform. PRACTICUM The purpose of the Practicum is to provide a capstone experience for students majoring in Culinary Arts. A capstone learning experience is defined by the Texas Higher Education Coordinating Board as a final learning experience that allows the student to apply the broad knowledge of the profession. For this reason, it is recommended that students enroll in the Practicum course during the final semester. All practicum experiences will provide the following benefits: Students will gain valuable experience in the field Students will be able to apply knowledge and skills in a real life work setting Students will have the opportunity to work with specialized equipment Students will develop professional contacts and references 10

11 Student responsibilities: A student must work a minimum of 10 hours weekly to meet the 160 hour program requirement per semester In the case of an absence, the student must make arrangements with their immediate supervisor to make up the hours missed Student must use the LCC uniform at all times Student must arrive on time unless previous arrangements were made Student must have a positive attitude Student is responsible for turning in weekly timesheets to supervisor and instructor LAB SUPPLIES All Culinary Arts students will be responsible for the purchase of supplies that will be used; the instructor will furnish specific information. The supplies are as follows: White full sleeve Chef s coat with the LCC approved logo Chef s black hat Black pants T shirt to wear under the Chef s coat Duty shoes with closed toes Hunter green apron 10 piece knife set with case Set of standard dry measuring cups Set of measuring spoons White dish cloth Black polo shirt with the LCC approved logo 11

12 Garnishing Tools Pastry bag with accessories STUDENT HEALTH SERVICE & LIABILITY FEES Each student enrolled at LCC will be assessed a health service fee for accident insurance coverage. There will be an additional fee for student liability insurance assessed to students enrolled in specific courses. The fee will be assessed at the time a student enrolls in a course within a sequence requiring coverage. The fee is subject to change dependent upon the amount charged the college by the independent insurance carrier. REQUIRED IMMUNIZATIONS Prior to the first day of class, students must show proof to the campus nurse of the current required immunizations, student needs: 1. Annual negative TB skin test 2. One dose of Tetanus Diphtheria Pertussis (Tdap) every 10 years PRACTICUM DOCUMENTS 1. Practicum Rotation check list 2. Practicum Time Sheet 12

13 Practicum Rotation check List Name Rotation check comments Initials Prep Area Cold Station Pastry Station Grill Area Fry Area Line Cook Plating food Pantry Storage Receiving Purchasing Catering Events Front of the house 13

14 Practicum Time Sheet Name Time In Time out Date Signature 14

Entry Level Culinary Arts Certificate Program Course Syllabus

Entry Level Culinary Arts Certificate Program Course Syllabus Entry Level Culinary Arts Certificate Program Course Syllabus Instructors: ARC Broward Culinary Arts Faculty Office: Room 223 Office Hours: Mon-Fri, 8:00-4:00 Phone: 954-746-9400 email: info@arcbrowardlearning.com

More information

CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT PROGRAM FOODS LABORATORY 325 (RESTAURANT PRACTICUM) Syllabus Spring 2012

CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT PROGRAM FOODS LABORATORY 325 (RESTAURANT PRACTICUM) Syllabus Spring 2012 CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT PROGRAM FOODS LABORATORY 325 (RESTAURANT PRACTICUM) Syllabus Spring 2012 Section: 3268 Units: 3 Location: Culinary Arts Institute

More information

Culinary Baking and Pastry Arts Program Information and Application Packet 2016--2017

Culinary Baking and Pastry Arts Program Information and Application Packet 2016--2017 Culinary Baking and Pastry Arts Program Information and Application Packet 2016--2017 PROGRAM DESCRIPTION The Culinary Baking and Pastry Arts Program (CBPA) prepare students for baking and pastry chef

More information

CUL 111 COURSE SYLLABUS. Office Location: BE2120 Office Hours: 7:30 8:30 am Tuesday Friday or by appointment

CUL 111 COURSE SYLLABUS. Office Location: BE2120 Office Hours: 7:30 8:30 am Tuesday Friday or by appointment SEATTLE CENTRAL COMMUNITY COLLEGE Seattle Culinary Academy Chef Instructor Gregg Shiosaki CUL 111 COURSE SYLLABUS Course Title & Number: Introduction to Professional Cooking: Practicum CUL111 Credits:

More information

Culinary Arts 2 COURSE SYLLABUS Suzanne D. Young, INSTRUCTOR

Culinary Arts 2 COURSE SYLLABUS Suzanne D. Young, INSTRUCTOR Culinary Arts 2 COURSE SYLLABUS Suzanne D. Young, INSTRUCTOR General Information Room: C-415 Phone: 981-1100 E-mail: Class Times: sdyoung@rock-hill.k12.sc.us First Block: Planning Second Block: 10:15 11:30

More information

S T U D E N T H A N D B O O K

S T U D E N T H A N D B O O K S T U D E N T H A N D B O O K 2015 CENTRAL OREGON COMMU NITY COLLEGE CASCADE CULINARY INSTITUTE PROGRAMS P a g e 1 6 Cascade Culinary Institute Mission Cascade Culinary Institute inspires high-level conceptual

More information

MEDICAL ASSISTANT PROGRAM Application and Information Packet HEALTH PROFESSIONS

MEDICAL ASSISTANT PROGRAM Application and Information Packet HEALTH PROFESSIONS Updated 01/07/2015 MEDICAL ASSISTANT PROGRAM Application and Information Packet HEALTH PROFESSIONS DEADLINE: August 7, 2015 (For fall semester) November 20, 2015 (For spring semester) 1 Allied Health Program

More information

MEDICAL ASSISTING (MA) PROGRAM 2016 APPLICATION INSTRUCTIONS

MEDICAL ASSISTING (MA) PROGRAM 2016 APPLICATION INSTRUCTIONS 1700 Helberg Lane Ozark, AR 72949 Phone: 479 667-2117, Ext. 325 Fax: 479 667-0198 ADMISSIONS CRITERIA MEDICAL ASSISTING () PROGRAM 2016 APPLICATION INSTRUCTIONS In order to be considered for admission

More information

Culinary Arts Program Information and Application Packet 2012-13

Culinary Arts Program Information and Application Packet 2012-13 PROGRAM DESCRIPTION Culinary Arts Program Information and Application Packet 2012-13 The Culinary Arts Program (CAP) prepares students for work in all areas of food service operations including food preparation,

More information

Dear Prospective Student,

Dear Prospective Student, Dear Prospective Student, Thank you for your interest in the Culinary Arts Certificate Program at Pensacola State College. The culinary arts certificate program was established to fulfill the labor demands

More information

NURSING ASSISTANT TRAINING MODEL

NURSING ASSISTANT TRAINING MODEL NURSING ASSISTANT TRAINING MODEL Online Course Curriculum INTRODUCTION This model curriculum meets the requirements of the Omnibus Reconciliation Act of 1987. PROGRAM DURATION The curriculum includes objectives,

More information

HANDBOOK FOR GRADUATE NURSING STUDENTS Supplement to the Ferris State University Code of Student Community Standards

HANDBOOK FOR GRADUATE NURSING STUDENTS Supplement to the Ferris State University Code of Student Community Standards FERRIS STATE UNIVERSITY COLLEGE OF HEALTH PROFESSIONS SCHOOL OF NURSING HANDBOOK FOR GRADUATE NURSING STUDENTS Supplement to the Ferris State University Code of Student Community Standards JULY 2014 TABLE

More information

DIABLO VALLEY COLLEGE CATALOG 2014-2015

DIABLO VALLEY COLLEGE CATALOG 2014-2015 CULINARY ARTS CULN Michael Norris, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef,

More information

Emergency Medical Technician Course Information 2015

Emergency Medical Technician Course Information 2015 Emergency Medical Technician Course Information 2015 Introduction The Emergency Medical Technician course at Columbia Basin College is the entry-level course to the Emergency Medical Service (EMS) profession

More information

HANDBOOK FOR GRADUATE NURSING STUDENTS Supplement to the Ferris State University Code of Student Community Standards

HANDBOOK FOR GRADUATE NURSING STUDENTS Supplement to the Ferris State University Code of Student Community Standards FERRIS STATE UNIVERSITY COLLEGE OF HEALTH PROFESSIONS SCHOOL OF NURSING HANDBOOK FOR GRADUATE NURSING STUDENTS Supplement to the Ferris State University Code of Student Community Standards JULY 2015 TABLE

More information

CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT/CULINARY ARTS PROGRAM INTRODUCTION TO HOSPITALITY INDUSTRIES

CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT/CULINARY ARTS PROGRAM INTRODUCTION TO HOSPITALITY INDUSTRIES CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT/CULINARY ARTS PROGRAM INTRODUCTION TO HOSPITALITY INDUSTRIES Syllabus Fall 2013 Section: 3164 Units: 3 Location: Culinary Arts

More information

Culinary Arts Program Information and Application Packet 2015-2016

Culinary Arts Program Information and Application Packet 2015-2016 Culinary Arts Program Information and Application Packet 2015-2016 PROGRAM DESCRIPTION The Culinary Arts Program (CAP) prepares students for work in all areas of food service operations including food

More information

CUL 101 COURSE SYLLABUS

CUL 101 COURSE SYLLABUS SEATTLE CENTRAL COMMUNITY COLLEGE Seattle Culinary Academy Chef Instructor Gregg Shiosaki CUL 101 COURSE SYLLABUS Course Title & Number: Food Theory I CUL101 Credits: 6 Lecture Hours: 66 Lab Hours: 0 Meeting

More information

Accelerated One-Year Degree Programs in

Accelerated One-Year Degree Programs in 2015 2016 Accelerated One-Year Degree Programs in Culinary Arts and Baking & Pastry Arts Providence North Miami Denver Charlotte Advanced Standing Program Program Options Who Should Apply Program Begins

More information

BACHELOR OF SOCIAL WORK Candidacy Application

BACHELOR OF SOCIAL WORK Candidacy Application BACHELOR OF SOCIAL WORK Candidacy Application Procedure/Policy and Practice Social Work majors formally apply to the School of Social Work for admission to the program by completing the Bachelor of Social

More information

Health Data and Information Management

Health Data and Information Management Health Data and Information Management Enrollment is limited. Consult the HDIM website* for application dates. The Metropolitan Community College Health Data and Information Management program leads to

More information

CUL 110 - Culinary Foundations I 4 Credits College Now/CTE Student Outcome Checklist http://cocc.edu/college-now

CUL 110 - Culinary Foundations I 4 Credits College Now/CTE Student Outcome Checklist http://cocc.edu/college-now CUL 110 - Culinary Foundations I 4 Credits College Now/CTE Student Outcome Checklist http://cocc.edu/college-now Student s Signature Completion Date High School Teacher s Signature Recommended Grade High

More information

UNIVERSITY OF NORTH DAKOTA COLLEGE OF NURSING INFORMATION AND APPLICATION TO THE COLLEGE OF NURSING DISTANCE DELIVERY RN TO BSN PROGRAM

UNIVERSITY OF NORTH DAKOTA COLLEGE OF NURSING INFORMATION AND APPLICATION TO THE COLLEGE OF NURSING DISTANCE DELIVERY RN TO BSN PROGRAM UNIVERSITY OF NORTH DAKOTA COLLEGE OF NURSING INFORMATION AND APPLICATION TO THE COLLEGE OF NURSING DISTANCE DELIVERY RN TO BSN PROGRAM INTRODUCTION The RN/BSN Option is an upper division completion program

More information

CHEYNEY UNIVERSITY OF PENNSYLVANIA and DELAWARE COUNTY COMMUNITY COLLEGE Guaranteed Admission and Core-to-Core Transfer Agreement

CHEYNEY UNIVERSITY OF PENNSYLVANIA and DELAWARE COUNTY COMMUNITY COLLEGE Guaranteed Admission and Core-to-Core Transfer Agreement CHEYNEY UNIVERSITY OF PENNSYLVANIA and DELAWARE COUNTY COMMUNITY COLLEGE Guaranteed Admission and Core-to-Core Transfer Agreement Preface Cheyney University of Pennsylvania (CU) and Delaware County Community

More information

Fire Science Technology

Fire Science Technology Fire Science Technology Every year, fires and other emergencies take thousands of lives and destroy property worth billions of dollars. Firefighters help protect the public against these dangers by rapidly

More information

Arkansas State University Occupational Therapy Doctorate Program Admission Packet

Arkansas State University Occupational Therapy Doctorate Program Admission Packet Overview: Enrollment in the Occupational Therapy Doctorate (OTD) program is limited each year; therefore a screening procedure is used to select the most qualified students for the available positions.

More information

Emergency Medical Technician

Emergency Medical Technician Emergency Medical Technician The Emergency Medical Technician course provides an introduction to emergency medical care. Training modules include medical-legal, roles and responsibilities of the EMT, documentation

More information

NURSING. East Mississippi Community College P.O. Box 100 Mayhew, MS 39753 (662) 243-1910 2012-2013 PRACTICAL NURSING ADMISSION REQUIREMENTS

NURSING. East Mississippi Community College P.O. Box 100 Mayhew, MS 39753 (662) 243-1910 2012-2013 PRACTICAL NURSING ADMISSION REQUIREMENTS NURSING East Mississippi Community College P.O. Box 100 Mayhew, MS 39753 (662) 243-1910 2012-2013 PRACTICAL NURSING ADMISSION REQUIREMENTS Disclaimer The content and requirements of this admission packet

More information

Neosho County Community College. Student Resident Assistant Program. Application Packet. This packet includes the following:

Neosho County Community College. Student Resident Assistant Program. Application Packet. This packet includes the following: Neosho County Community College Student Resident Assistant Program Application Packet This packet includes the following: Student Resident Assistant Position Description Student Resident Assistant Contract

More information

Programme: BSc Hons International Hospitality Management ASc International Hospitality Operations. Course Title: PROFESSIONAL FOOD PREPARATION

Programme: BSc Hons International Hospitality Management ASc International Hospitality Operations. Course Title: PROFESSIONAL FOOD PREPARATION Programme: BSc Hons International Hospitality Management ASc International Hospitality Operations Course Title: PROFESSIONAL FOOD PREPARATION Course Code: CULN101 Credit hours: 3 Prerequisite/s: NIL Co-requisite/s:

More information

CULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours

CULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours CULINARY ARTS COURSE DESCRIPTIONS Beginning Production and Baking Certificate 16 Credits CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours Covers the basic rules of sanitation, food borne illnesses,

More information

Cuyahoga Valley Career Center Culinary Arts Program Syllabus 2015-2016 Instructor: Kim M. Morton 440.746.8292 440.746.8114 (fax) Kmorton@cvccworks.

Cuyahoga Valley Career Center Culinary Arts Program Syllabus 2015-2016 Instructor: Kim M. Morton 440.746.8292 440.746.8114 (fax) Kmorton@cvccworks. Cuyahoga Valley Career Center Culinary Arts Program Syllabus 2015-2016 Instructor: Kim M. Morton 440.746.8292 440.746.8114 (fax) Kmorton@cvccworks.edu Course Description - The CVCC Culinary Arts Program

More information

10. To differentiate among a variety of produce, herbs, and spices. [NS: CA 10.1, 10.4, 10.5, 12.1-12.3, 13.1-13.3]

10. To differentiate among a variety of produce, herbs, and spices. [NS: CA 10.1, 10.4, 10.5, 12.1-12.3, 13.1-13.3] Course Expectations for Culinary Arts I Teacher: Chef de Cuisine Instructor: Ruben Munoz Jr. : B- 116 (702) 799-5766 ext. 4031 rmunozjr@interact.ccsd.net COURSE DESCRIPTION: This course is offered to students

More information

PHLEBOTOMY TRAINING PROGRAM STUDENT HANDBOOK

PHLEBOTOMY TRAINING PROGRAM STUDENT HANDBOOK PHLEBOTOMY TRAINING PROGRAM STUDENT HANDBOOK PHLEBOTOMY TRAINING PROGRAM STUDENT HANDBOOK TABLE OF CONTENTS ITEM PAGE A. Welcome Letter 2 B. Program Objectives 3 C. Certification 3 D. Compliance Statement

More information

ROCKLAND COMMUNITY COLLEGE NURSING REGISTRATION, PROGRESSION, GRADING AND TESTING POLICIES FOR CORE NURSING PROCESS COURSES

ROCKLAND COMMUNITY COLLEGE NURSING REGISTRATION, PROGRESSION, GRADING AND TESTING POLICIES FOR CORE NURSING PROCESS COURSES ROCKLAND COMMUNITY COLLEGE NURSING REGISTRATION, PROGRESSION, GRADING AND TESTING POLICIES FOR CORE NURSING PROCESS COURSES All students enrolled in courses at Rockland Community College are required to

More information

GRADUATE COUNSELING PROGRAM INTERNSHIP MANUAL (Policies and Procedures) DEPARTMENT OF HUMAN RESOURCES EAST CENTRAL UNIVERSITY

GRADUATE COUNSELING PROGRAM INTERNSHIP MANUAL (Policies and Procedures) DEPARTMENT OF HUMAN RESOURCES EAST CENTRAL UNIVERSITY GRADUATE COUNSELING PROGRAM INTERNSHIP MANUAL (Policies and Procedures) DEPARTMENT OF HUMAN RESOURCES EAST CENTRAL UNIVERSITY Empowering clients to meet their potential... Paige N. Williams, Ph.D, LPC

More information

PHLEBOTOMY. Dear Applicant:

PHLEBOTOMY. Dear Applicant: VIRGINIA BEACH CAMPUS PHLEBOTOMY Dear Applicant: Thank you for your interest in the Phlebotomy Technician Career Studies Certificate Program. This packet includes information on the profession, admission

More information

Respiratory Care Technology

Respiratory Care Technology Respiratory Care Technology Most people take breathing for granted. It is second nature an involuntary reflex. However, for thousands of individuals who suffer from breathing problems, each breath is a

More information

Great Falls College MSU Dental Assistant Program. Student Information and Application Packet Fall 2015

Great Falls College MSU Dental Assistant Program. Student Information and Application Packet Fall 2015 Great Falls College MSU Dental Assistant Program Student Information and Application Packet Fall 2015 (Application is subject to change year to year) Updated February 17, 2015 for Fall 2015 intake Page

More information

RN PROGRAM PURPOSE INFORMATION

RN PROGRAM PURPOSE INFORMATION RN PROGRAM We are pleased to hear of your interest in the field of Nursing and it is our pleasure to send you information about our R.N. Program. It is strongly recommended that you review the college

More information

Southern California Regional Occupational Center SCROC COURSE DESCRIPTION

Southern California Regional Occupational Center SCROC COURSE DESCRIPTION COURSE DESCRIPTION Course Title: CBEDS Title: Culinary Arts Food & Nutrition CBEDS Number: 4361 Job Titles: Baker Helper Waiter/Waitress Cook Helper Host Cashier Course Description: This culinary arts

More information

Appointments can be set up or you may contact instructor during office hours. Tutoring is

Appointments can be set up or you may contact instructor during office hours. Tutoring is Course Syllabus Department : Culinary Arts and Foodservice Management Course Title : Charcuterie Section Name : CHEF 2236 Start Date : 01/22/2013 End Date : 05/07/2013 Modality : Face-to-Face Credits :

More information

SLO 2.1 Students self-reflect on the implications of own and others social location in clinical practice.

SLO 2.1 Students self-reflect on the implications of own and others social location in clinical practice. LEWIS & CLARK COLLEGE GRADUATE SCHOOL OF EDUCATION AND COUNSELING MCFT 582 Internship in Family Therapy SPRING 2016 Time & Day: Location: Instructor: Office Hours: Wednesdays 2 8 pm: 2-4pm (didactic &

More information

Monroe Technology Center Culinary Arts I Syllabus 2013-2014

Monroe Technology Center Culinary Arts I Syllabus 2013-2014 Monroe Technology Center Culinary Arts I Syllabus 2013-2014 Teacher Joy Anderson E-Mail Joy.Anderson@lcps.org Availability M-F 8:30 to 9:15 AM Phone 571-252-2083 Course Description: This two-year program

More information

FRENCH CULINARY ARTS. 2 0 1 0 STUDENT S PROGRAM ( 1 7 t h of May 17 t h of September) A n exclusive 16-week pro gram f o r adv a nced students

FRENCH CULINARY ARTS. 2 0 1 0 STUDENT S PROGRAM ( 1 7 t h of May 17 t h of September) A n exclusive 16-week pro gram f o r adv a nced students FRENCH CULINARY ARTS at the Institut Paul Bocuse L y o n-ecully (Franc e ) 2 0 1 0 STUDENT S PROGRAM ( 1 7 t h of May 17 t h of September) A n exclusive 16-week pro gram f o r adv a nced students T o improve

More information

Red Rose Culinary Academy For Prospective Students

Red Rose Culinary Academy For Prospective Students Red Rose Culinary Academy For Prospective Students About Red Rose Culinary Academy Description of the Program: Red Rose Culinary Academy is a 16-week training program 6 weeks will be completed in a classroom

More information

DIABLO VALLEY COLLEGE CATALOG 2015-2016

DIABLO VALLEY COLLEGE CATALOG 2015-2016 CULINARY ARTS CULN Despina Prapavessi, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a

More information

HANDBOOK FOR GRADUATE NURSING STUDENTS Supplement to the Ferris State University Code of Student Community Standards

HANDBOOK FOR GRADUATE NURSING STUDENTS Supplement to the Ferris State University Code of Student Community Standards FERRIS STATE UNIVERSITY COLLEGE OF HEALTH PROFESSIONS SCHOOL OF NURSING HANDBOOK FOR GRADUATE NURSING STUDENTS Supplement to the Ferris State University Code of Student Community Standards JULY 2012 TABLE

More information

CULINARY ACADEMY OF LAS VEGAS

CULINARY ACADEMY OF LAS VEGAS CULINARY ACADEMY OF LAS VEGAS Registration Checklist To register for training, incumbents must submit the following documentation: Union members (must be employed at a participating union property for

More information

SECONDARY COOKING COMPETITION Monday March 2, 2015 AT THE CULINARY INSTITUTE OF CANADA

SECONDARY COOKING COMPETITION Monday March 2, 2015 AT THE CULINARY INSTITUTE OF CANADA SECONDARY COOKING COMPETITION Monday March 2, 2015 AT THE CULINARY INSTITUTE OF CANADA P.E.I Skills Canada Cooking Competition Scope Document Secondary Levels Monday, March 2, 2015 PURPOSE OF THE CHALLENGE:

More information

Welcome to Hunterdon County Polytech and the Careers Café

Welcome to Hunterdon County Polytech and the Careers Café Welcome to Hunterdon County Polytech and the Careers Café Careers Café Our Mission Statement: To educate and enlighten our students to the broad possibilities and career opportunities available to them

More information

Last Name: First Name: Middle initial: City: State: Zip Code: Freshman: X Transfer: Re-entry: International Student (Seeking F-1)

Last Name: First Name: Middle initial: City: State: Zip Code: Freshman: X Transfer: Re-entry: International Student (Seeking F-1) STUDENT ENROLLMENT AGREEMENT 10395 NW 41 st Street Suite 125, Doral, FL 33178 Phone: (305) 629-2929 Fax: (305) 629-2910 Website: http://www.sanignaciocollege.edu E-mail: info@sanignaciocollege.edu STUDENT

More information

GREAT FALLS COLLEGE MSU RESPIRATORY THERAPIST PROGRAM

GREAT FALLS COLLEGE MSU RESPIRATORY THERAPIST PROGRAM GREAT FALLS COLLEGE MSU RESPIRATORY THERAPIST PROGRAM Student Information and Application Packet (Applications are subject to change from year to year) Fall 2015 Updated February 13, 2015 for Fall 2015

More information

FLORENCE DARLINGTON TECHNICAL COLLEGE Certificate in Medical Coding and Billing Application and Selection Program Package

FLORENCE DARLINGTON TECHNICAL COLLEGE Certificate in Medical Coding and Billing Application and Selection Program Package FLORENCE DARLINGTON TECHNICAL COLLEGE Certificate in Medical Coding and Billing MEMO to Students Dear Medical Coding and Billing Student: Thank you so much for choosing Florence Darlington Technical College

More information

Upon completion of the Medical Assisting program, students will be eligible to take the national certification exam.

Upon completion of the Medical Assisting program, students will be eligible to take the national certification exam. Medical Assisting Metropolitan Community College s Medical Assisting program is a one-year certification program designed to give students the knowledge and skills to provide administrative and clinical

More information

Chipola College. The RN to BSN Online Nursing Program Handbook 2013-2014. A Higher Degree Of Success

Chipola College. The RN to BSN Online Nursing Program Handbook 2013-2014. A Higher Degree Of Success Chipola College The RN to BSN Online Nursing Program Handbook 2013-2014 A Higher Degree Of Success January, 2014 Welcome The Health Sciences faculty welcomes you to the online Bachelor of Science in Nursing

More information

MEDICAL ASSISTING (MA) PROGRAM 2015 APPLICATION INSTRUCTIONS

MEDICAL ASSISTING (MA) PROGRAM 2015 APPLICATION INSTRUCTIONS ADMISSIONS CRITERIA MEDICAL ASSISTING () PROGRAM 2015 APPLICATION INSTRUCTIONS In order to be considered for admission to the program, each student must meet the following criteria: Eligibility for admission

More information

The Dietary Manger/Dietary Service Supervisor (DSS) Certificate Program

The Dietary Manger/Dietary Service Supervisor (DSS) Certificate Program Criteria A. Appropriateness to Mission 1. Statement of Program Goals and Objectives The Dietary Manger/Dietary Service Supervisor (DSS) Certificate Program The mission of The Dietary Manager/Dietary Service

More information

Junior Food Contests

Junior Food Contests Junior Food Contests These contests, with the exception of favorite foods, are available to all Junior 4-H members (4-6 grade) enrolled in the food & nutrition project area. Junior members are not eligible

More information

STUDENT RECORDS POLICIES

STUDENT RECORDS POLICIES STUDENT RECORDS POLICIES ACADEMIC RECORDS The management of student records is under the supervision of the Director of Admissions and Records. The records are the property of the College; however, the

More information

THIS APPLICATION WILL NOT BE ACCEPTED IF IT IS ALTERED IN ANY WAY

THIS APPLICATION WILL NOT BE ACCEPTED IF IT IS ALTERED IN ANY WAY Welcome To Crafton Hills College If you are downloading the High School Concurrent Enrollment Request form but haven t applied for admission online, you must do so to receive your Student ID number. Students

More information

Culinary Arts Program Syllabus

Culinary Arts Program Syllabus Culinary Arts Program Syllabus Organization Washburn Institute of Technology Program Number 12.0505 Instructional Level Certificate Target Population Grades 11 & 12 Post-secondary Description This program

More information

Department of Chemistry. Laboratory Assistant Handbook. Rev. 1/10

Department of Chemistry. Laboratory Assistant Handbook. Rev. 1/10 Department of Chemistry Laboratory Assistant Handbook Rev. 1/10 1 Table of Contents Introduction 3 General Job Duties 3 Prior to Laboratory 4 Dress 4 Laboratory Goggles 4 Assisting Students 4 Higher-level

More information

Healthcare Information and Administration

Healthcare Information and Administration Healthcare Information and Administration Enrollment is limited. Consult the HCIA website for application dates. mccneb.edu/hcia The Metropolitan Community College Healthcare Information and Administration

More information

JACKSON STATE UNIVERSITY DEPARTMENT OF SCHOOL, COMMUNITY AND REHABILITATION REHABILITATION COUNSELING PROGRAM

JACKSON STATE UNIVERSITY DEPARTMENT OF SCHOOL, COMMUNITY AND REHABILITATION REHABILITATION COUNSELING PROGRAM JACKSON STATE UNIVERSITY DEPARTMENT OF SCHOOL, COMMUNITY AND REHABILITATION REHABILITATION COUNSELING PROGRAM NATURE AND SCOPE Jackson State University in cooperation with the U.S. Department of Education,

More information

Academic Policies and Procedures

Academic Policies and Procedures Academic Policies and Procedures Academic policies can be changed at any time by the University of North Texas Health Science Center School of Public Health (UNTHSC-SPH). Students should review the Student

More information

APPLICATION PROCESS FOR HEALTHCARE INFORMATICS TECH PROGRAM GREAT FALLS COLLEGE MONTANA STATE UNIVERSITY

APPLICATION PROCESS FOR HEALTHCARE INFORMATICS TECH PROGRAM GREAT FALLS COLLEGE MONTANA STATE UNIVERSITY APPLICATION PROCESS FOR HEALTHCARE INFORMATICS TECH PROGRAM GREAT FALLS COLLEGE MONTANA STATE UNIVERSITY Dear Prospective Healthcare Informatics Tech Program Student: The primary purpose of the Healthcare

More information

2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT

2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT 2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT PROGRAM: INARY ARTS AAS DEGREE AND CERTIFICATE DATE: 30 JANUARY 2008 DEMONSTRATION OF LEARNING: What assignments or projects demonstrate student learning

More information

Medical Assisting Program Fall 2015 Admissions Packet

Medical Assisting Program Fall 2015 Admissions Packet Fall 2015 Admissions Packet It is important that you read all information in this Admissions Packet for the fall 2015 Medical Assisting Program. Included in this packet: Admissions Guidelines Application

More information

APPLICATION PROCESS FOR HEALTHCARE INFORMATICS TECH CERTIFICATE OF TECHNICAL STUDIES GREAT FALLS COLLEGE MONTANA STATE UNIVERSITY

APPLICATION PROCESS FOR HEALTHCARE INFORMATICS TECH CERTIFICATE OF TECHNICAL STUDIES GREAT FALLS COLLEGE MONTANA STATE UNIVERSITY APPLICATION PROCESS FOR HEALTHCARE INFORMATICS TECH CERTIFICATE OF TECHNICAL STUDIES GREAT FALLS COLLEGE MONTANA STATE UNIVERSITY Dear Prospective Healthcare Informatics Tech Certificate of Technical Studies

More information

ODESSA COLLEGE TECHNICAL STUDIES & CURRICULUM DIVISION CULINARY ARTS DEPARTMENT. 201 West University Odessa, Texas 79764 COURSE SYLLABUS

ODESSA COLLEGE TECHNICAL STUDIES & CURRICULUM DIVISION CULINARY ARTS DEPARTMENT. 201 West University Odessa, Texas 79764 COURSE SYLLABUS COURSE NUMBER : CHEF 1341 ODESSA COLLEGE TECHNICAL STUDIES & CURRICULUM DIVISION CULINARY ARTS DEPARTMENT 201 West University Odessa, Texas 79764 COURSE SYLLABUS COURSE TITLE : International Cuisine CREDIT

More information

RADIOLOGIC TECHNOLOGY Uvalde Campus

RADIOLOGIC TECHNOLOGY Uvalde Campus Purpose RADIOLOGIC TECHNOLOGY Uvalde Campus The purpose of the Radiologic Technology program is to provide a quality education in Radiologic Technology and to prepare graduates to perform competently and

More information

ACADEMIES CULINARY ARTS ACADEMY

ACADEMIES CULINARY ARTS ACADEMY ACADEMIES Graduation Requirements: 10 credits in electives. Criminal Justice and Fire Tech classes may also be used to meet Physical Education Requirements (20 credits). CULINARY ARTS ACADEMY The Culinary

More information

2-YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS: 2017

2-YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS: 2017 Address: Coronation Court, Coronation St, Maitland, 7405, Cape Town Tel: 082 337 6240 debbie@senseoftastechefschool.com www.senseoftastechefschool.com 2-YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS:

More information

If you are currently enrolled at Troy University, how many credit hours did you transfer to Troy University?

If you are currently enrolled at Troy University, how many credit hours did you transfer to Troy University? Page 1 of 5 TROY UNIVERSITY SCHOOL OF NURSING APPLICATION FOR ADMISSION TO BSN PROGRAM Please submit all application materials to: Troy University School of Nursing BSN Admissions 400 Pell Avenue Troy,

More information

N.A.I. Central Carolina Community College Nursing Assistant I Program Handbook

N.A.I. Central Carolina Community College Nursing Assistant I Program Handbook N.A.I Central Carolina Community College Nursing Assistant I Program Handbook CENTRAL CAROLINA COMMUNITY COLLEGE Nursing Assistant Level I Welcome to Central Carolina Community College - Nursing Assistant

More information

Culinary Arts & Food Service Management www.odessa.edu/dept/culinary

Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: Desmond Stout, director; Paul Porras Odessa College offers the student two associate in applied science degree options in culinary

More information

PHARMACY TECHNICIAN. Certificate of Proficiency

PHARMACY TECHNICIAN. Certificate of Proficiency PHARMACY TECHNICIAN Certificate of Proficiency TABLE OF CONTENTS ABOUT THE PROFESSION... 1 ABOUT THE PROGRAM... 1 CAREER DEMANDS... 2 BEFORE YOU APPLY... 2 MINIMUM REQUIREMENTS... 3 ADDITIONAL REQUIREMENTS...

More information

South Texas College Division of Nursing/Allied Health Medical Assistant Technology Master Syllabus Fall 2011

South Texas College Division of Nursing/Allied Health Medical Assistant Technology Master Syllabus Fall 2011 As of 08/01/2011 South Texas College Division of Nursing/Allied Health Medical Assistant Technology Master Syllabus Fall 2011 Chair s Information: 1. Name of Chair: Mrs. Abigail A. Rodriguez 5. Telephone

More information

Odyssey Charter School, Inc. Uniform Policy

Odyssey Charter School, Inc. Uniform Policy Odyssey Charter School, Inc. Uniform Policy All Odyssey Charter School, Inc. (OCS) students have the right to a safe, healthy school environment. We believe that our students uniforms promote school safety,

More information

FLORENCE DARLINGTON TECHNICAL COLLEGE ASSOCIATE DEGREE - HEALTH INFORMATION MANAGEMENT Application and Selection Program Package

FLORENCE DARLINGTON TECHNICAL COLLEGE ASSOCIATE DEGREE - HEALTH INFORMATION MANAGEMENT Application and Selection Program Package FLORENCE DARLINGTON TECHNICAL COLLEGE ASSOCIATE DEGREE - HEALTH INFORMATION MANAGEMENT MEMO to Students Dear Health Information Management Student: Thank you so much for choosing Florence Darlington Technical

More information

The National Center for Hospitality Studies

The National Center for Hospitality Studies The National Center for Hospitality Studies The hospitality industry offers numerous worldwide career options for graduates interested in working in restaurants, private clubs, hospitals, travel agencies,

More information

UNIVERSITY OF NORTH GEORGIA CLINICAL MENTAL HEALTH COUNSELING CLINIC STUDENT HANDBOOK. For COMMUNITY COUNSELING CLINIC HANDBOOK

UNIVERSITY OF NORTH GEORGIA CLINICAL MENTAL HEALTH COUNSELING CLINIC STUDENT HANDBOOK. For COMMUNITY COUNSELING CLINIC HANDBOOK UNIVERSITY OF NORTH GEORGIA CLINICAL MENTAL HEALTH COUNSELING CLINIC STUDENT HANDBOOK For COMMUNITY COUNSELING CLINIC HANDBOOK If you need this document in another format, please email Shanta Ghimire at

More information

ENGR 102: Engineering Problem Solving II

ENGR 102: Engineering Problem Solving II ENGR 102: Engineering Problem Solving II CLASS SCHEDULE AND LOCATION: COURSE FORMAT: CREDIT HOURS: PREREQUISITES: In-class lecture, class activities, group projects, and exams 3 credit hours ENGR 101,

More information

2) PROFESSIONAL BEHAVIOR San Antonio Food Bank 5200 Old Hwy 90W San Antonio, TX. 78227 210.337.3663 www.safoodbank.org 9/16/2014

2) PROFESSIONAL BEHAVIOR San Antonio Food Bank 5200 Old Hwy 90W San Antonio, TX. 78227 210.337.3663 www.safoodbank.org 9/16/2014 San Antonio Food Bank Culinary Training Program PAGES 1-9 ARE TO BE GIVEN TO THE STUDENT AFTER SIGNING THE LAST PAGE. 1) GENERAL PROGRAM INFORMATION A. Welcome to the San Antonio Food Bank s Culinary Training

More information

Practicum in Culinary Arts

Practicum in Culinary Arts Practicum in Culinary Arts Syllabus Instructor: Chef Daniella Jenkins Phone Number: 281-641-5527 or 281-865-7583 Email: daniella.jenkins@humble.k12.tx.us Office Hours: By Appointment Course Summary Secondary

More information

HOBART AND WILLIAM SMITH COLLEGES HANDBOOK OF

HOBART AND WILLIAM SMITH COLLEGES HANDBOOK OF HOBART AND WILLIAM SMITH COLLEGES HANDBOOK OF Student Employment TABLE OF CONTENTS PREFACE.... 3 STUDENT EMPLOYMENT PHILOSOPHY.... 3 WORKPLACE POLICIES......3 EMPLYMENT ELIGIBILITY REQUIREMENTS......4

More information

Bergen Community College

Bergen Community College Bergen Community College Division of Business, Arts, and Social Sciences Department of Social Sciences Course Syllabus EDU 226 Supervised Field Work Experience EDU-226 HY-001 1 Lab, 2 lecture 3 Credits

More information

COSMETOLOGY Program Policy & Procedures Manual. 502 W Broadway Mount Pleasant MI 48858 (989) 775-1500

COSMETOLOGY Program Policy & Procedures Manual. 502 W Broadway Mount Pleasant MI 48858 (989) 775-1500 COSMETOLOGY Program Policy & Procedures Manual 502 W Broadway Mount Pleasant MI 48858 (989) 775-1500 ADMISSIONS REQUIREMENTS Water Works Academy L.L.C. is a Cosmetology school designed to educate applicants

More information

2015-2016 CATALOG SPECIALIZED ADMISSIONS PROGRAM INFORMATION GUIDE FOR PHYSICAL THERAPIST ASSISTANT ASSOCIATE OF APPLIED SCIENCE (AAS-PTHA)

2015-2016 CATALOG SPECIALIZED ADMISSIONS PROGRAM INFORMATION GUIDE FOR PHYSICAL THERAPIST ASSISTANT ASSOCIATE OF APPLIED SCIENCE (AAS-PTHA) PROGRAM CONTACT INFORMATION 2015-2016 CATALOG SPECIALIZED ADMISSIONS PROGRAM INFORMATION GUIDE FOR PHYSICAL THERAPIST ASSISTANT ASSOCIATE OF APPLIED SCIENCE (AAS-PTHA) Program Coordinator: Debra Tomacelli-Brock

More information

NORTHERN MICHIGAN UNIVERSITY SCHOOL OF NURSING

NORTHERN MICHIGAN UNIVERSITY SCHOOL OF NURSING NORTHERN MICHIGAN UNIVERSITY SCHOOL OF NURSING Information Packet for the Baccalaureate Nursing Program RN to BSN Track www.nmu.edu/nursing/ Revised may 2014 km/tv University & Nursing Program Information

More information

Fire Science Technology

Fire Science Technology Fire Science Technology Every year, fires and other emergencies take thousands of lives and destroy property worth billions of dollars. Firefighters help protect the public against these dangers by rapidly

More information

Rehabilitation Studies

Rehabilitation Studies BAKER COLLEGE Waiver Form - Office Copy Rehabilitation Studies Bachelor of Rehabilitation Studies Acknowledgment Form - Open Enrollment Programs I have received the Health Sciences Program Information

More information

The University of Louisiana at Monroe

The University of Louisiana at Monroe i The University of Louisiana at Monroe Online Doctoral Program in Marriage and Family Therapy: Concentration in Creative Systemic Studies Doctor of Philosophy Degree Program Handbook Policies and Procedures

More information

Master of Science in Nursing

Master of Science in Nursing Master of Science in Nursing Leader and Educator I N S P I R AT I O N e X P LO R AT I O N c o m passion Each day I rely on the principles of leadership I learned in my MSN coursework. Captain Sarah Matuszek

More information

EL PASO COMMUNITY COLLEGE PROCEDURE

EL PASO COMMUNITY COLLEGE PROCEDURE EL PASO COMMUNITY COLLEGE PROCEDURE For information, contact Institutional Effectiveness: (915) 831-2614 7.02.01.26 Student Re-entry into the Nursing Program APPROVED: March 11, 2005 REVISED: November

More information

Wentworth Institute of Technology Cooperative Education Student Handbook 1

Wentworth Institute of Technology Cooperative Education Student Handbook 1 Wentworth Institute of Technology Cooperative Education Student Handbook 1 Welcome to the co-op process. This document outlines the requirements, expectations and policies for your cooperative education

More information

Collin College Division of Health Sciences and Emergency Services AAS in Surgical Technology Surgical Technology Program Admission Packet

Collin College Division of Health Sciences and Emergency Services AAS in Surgical Technology Surgical Technology Program Admission Packet Collin College Division of Health Sciences and Emergency Services AAS in Surgical Technology Surgical Technology Program Admission Packet Overview Thank you for your interest in the Associate of Applied

More information

Medical Assisting Program 2015 Application Packet

Medical Assisting Program 2015 Application Packet Medical Assisting Program 2015 Application Packet The goal of the medical assisting program is to prepare competent, entry-level medical assistants in the cognitive (knowledge), psychomotor (skills), and

More information

Collin College Division of Health Sciences AAS in Surgical Technology Surgical Technology Program Admission Packet

Collin College Division of Health Sciences AAS in Surgical Technology Surgical Technology Program Admission Packet Collin College Division of Health Sciences AAS in Surgical Technology Surgical Technology Program Admission Packet Overview Thank you for your interest in the Associate of Applied Science Degree in Surgical

More information